Strawberry Basil Granita
- Total:
- 10 hr 20 min
- Prep:
- 15 min
- Inactive:
- 10 hr
- Cook:
- 5 min
- Yield:
- 4 servings
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 101 calorie
- Total Fat
- 0 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 0 milligrams
- Carbohydrates
- 24.4 grams
- Dietary Fiber
- 1.6 grams
- Protein
- 0.8 grams
- Sugar
- 21.9 grams
Ingredients
Directions
Watch how to make this recipe.
Combine the sugar and vinegar in a small saucepan. Cook, stirring constantly, over medium heat until the sugar completely dissolves, 3 to 5 minutes. Remove from the heat and cool, the mixture should be the consistency of maple syrup.
Combine the strawberries and basil in a food processor and puree. Add the sugar mixture and pulse the machine to combine. Pour into an 8-inch square baking dish, cover loosely with plastic wrap and freeze for about 2 hours.
When the edges begin to harden, use the tines of a fork to scrape them into bits. Repeat the procedure in 1 to 2 hours, and then occasionally thereafter, until the mixture is frozen through in "shavings." Freeze overnight.
Spoon the granita into serving dishes and garnish each with a basil leaf, then serve.
Cook's Note
Adjust the amount of sugar based on the sweetness of the strawberries.
(c) 2014 Turner Broadcasting System, Inc. All rights reserved.
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